Can Canine Papilloma Be Crushed?

marrow risotto with chestnut muffins medlar

This fall, my wild medlar discovered in an old orchard was generous and gave me a good harvest. the medlar is a fruit forgotten, hard to tame, sometimes called "monkey ass" ... In addition, this fruit must be overripe, as in the photo below to be consumed. Not to be confused with the loquat.

First extract the pulp, hard work. I am cook with a little water, then crush them, the press and filter to collect the flesh and remove the seeds, which should not be consumed. After this operation a bit tedious, I no longer wanted to continue to cook: I put the pulp in the freezer awaiting inspiration.

I found in Lilo Country Cooking this recipe that made me really want flavored with hazelnuts and chocolate hazelnut prohibited, I tried something else, an association to reduce the taste winey and fermentation of the medlar.

I tasted my mashed Medlar with various materials Sweet: sugar, maple syrup, honey, chestnut honey, molasses (not bad), then I found a pot of raisinée (mulled wine =) ... and the combination of these two inspired me. Old method to sweeten a fruit forgotten is logical. To learn more about raisinée is here on the website of Swiss culinary heritage.

The taste of these muffins is a special fragrance, not too sweet, with a pretty wild flavor and texture dense loquats are rich in pectin. Feel free to add 20 grams ground hazelnuts (preferably grilled) for this preparation.

For 15 muffins:

Pour into a large bowl:

200 g cooked chestnuts shattered

50 g wholemeal flour 50 g

starch 2 teaspoons baking powder Chemical

a pinch of salt

1 / 3 of grated tonka bean

Mix and crumble well chestnuts fingertips.

Whisk in a second bowl: 100 g

raisinée (alternatively, molasses) 2 eggs

50 gr melted butter 50 gr

ricotta

200g of loquat

puree 1 tablespoon honey chestnut

Pour liquid ingredients into the bowl of dry ingredients, mix evenly in pan, sprinkle a few drops of honey, and bake for 20 minutes in a preheated oven at 200 degrees.

better the next day, as often for pastries made with chestnut.

Chocolate Glaze (optional):

100 grams of dark chocolate to melt in a water bath, add 15 grams of butter, 1 tablespoon of sifted icing sugar.